About Duck (and Goose) Eggs for Eating
FAQ

Often we are asked what the difference is between duck or goose eggs and chicken eggs, or even how to preserve them over long periods of time.  This page is an attempt to answer some of those concerns.

Can they be used like chicken eggs?
Yes.  Duck eggs can be fried, scrambled, used in baking, etc., just like chicken eggs.  The whites are a bit thicker, though, and contain more albumin than chicken eggs.  This makes them particularly well suited for baked goods.

What about their taste?
The taste of free-range duck eggs is similar to that of free-range chicken eggs, and a great improvement over that of store bought chicken eggs.  Some people claim that duck eggs taste richer, possibly due to their slightly higher fat content.

Can people allergic to chicken eggs eat duck or goose eggs?
Yes.  Some people with chicken egg allergies may be able to tolerate duck eggs.  Likewise, persons allergic to both chicken and duck eggs may be able to consume goose eggs.  Anyone with chicken egg allergies should consult his doctor before trying duck or goose eggs.

How can eggs be frozen to be used later?
See below for detailed instructions.

What other use do duck or goose eggs have?

Nutritional Comparison of Chicken, Duck, and Goose Eggs
Per 100 Grams of Egg

Note:
Values are given per 100 grams to demonstrate nutrient density.  Egg sizes vary, so the following should not be construed to be as per egg values.  For reference small chicken eggs are 38 grams, medium eggs are 44 g, large are 50 g, extra large are 56 g, and jumbo are 63 g.  Duck eggs tend to be around the jumbo size, while goose eggs weigh about 144 g.

units Chicken Duck Goose
Proximates
Water g 76.16 70.83 70.43
Energy kcal 143 185 185
Protein g 12.56 12.81 13.87
Total lipid (fat) g 9.51 13.77 13.27
Carbohydrate, by difference g 0.72 1.45 1.35
Fiber, total dietary g 0.0 0.0 0.0
Sugars, total g 0.37 0.93 0.94
Minerals
Calcium, Ca mg 56 64 60
Iron, Fe mg 1.75 3.85 3.64
Magnesium, Mg mg 12 17 16
Phosphorus, P mg 198 220 208
Potassium, K mg 138 222 210
Sodium, Na mg 142 146 138
Zinc, Zn mg 1.29 1.41 1.33
Vitamins
Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Thiamin mg 0.040 0.156 0.147
Riboflavin mg 0.457 0.404 0.382
Niacin mg 0.075 0.200 0.189
Vitamin B-6 mg 0.170 0.250 0.236
Folate, DFE mcg_DFE 47 80 76
Vitamin B-12 g 0.89 5.40 5.10
Vitamin A, RAE mcg_RAE 160 194 187
Vitamin A, IU IU 540 674 650
Vitamin E (alpha-tocopherol) mg 1.05 1.34 1.29
Vitamin D (D2+D3) g 2.0 1.7 1.7
Vitamin D IU 82 69 66
Vitamin K (phylloquinone) g 0.3 0.4 0.4
Lipids
Fatty acids, total saturated g 3.126 3.681 3.595
Fatty acids, total monounsaturated g 3.658 6.525 5.747
Fatty acids, total polyunsaturated g 1.911 1.223 1.672
Cholestarol mg 372 884 852
Other
Caffeine mg 0 0 0
Source: USDA Nutrient Database for Standard Reference, Release 24, Dec. 2011


Tips for Freezing Eggs
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Page last modified March 8, 2012

Copyright 2012 Mary-Frances Bartels All rights reserved